I am trying to figure out whan to start the smoker to get it done around my work schedule or so I'm not up all night. I just did a batch of kielbasa yesterday. It took about 9hrs in my MES40 at 170 for 6hrs and 3hrs at 180. I am using a for smoke. I have 10 lbs of salami made on Sunday and would like to get it smoked asap. The tubes are anout 15" long and 2.5 to 3" in diameter. How long doo you think it would take? I was thinking of starting it tonight so it would be done when I get home from work tomorrow about 5.

Start smoker at 9

Hang in Sausage at 9:15 at 150 deg

Put AMNPS in at 10:30

Get up around 6:30

Check pelets and turn smoker up to 165 deg

Hope it is at 152 at 5 when I get home

That would be 20 hrs. Think it sounds about right? Just got this MES so not sure on the times. I had used an upright popane smoker in the past.

For 10 lbs thats pretty close. The outside temps can play a factor on sausage and the diameter of the salami. Just keep an eye on it so it dont fat out. Some of my smokes have gone 13-18 hours on larger chubs.

Temps will range from 22 tonight to 38 tomorrow. Pretty warm.... Considering Kielbasas took 9 hrs in Beef rounds at a higher smoker temp I think the larger casings of the salami will srag up the smoke time. We shall see!